Gastroback 41000 Design Mixer Advanced - Manual (Page 32)

1/4 teaspoon ground cloves
pinch cayenne pepper
2 tablespoons chopped fresh parsley
Heat oil in a large saucepan, add garlic and leeks, cook over medium heat for 2-3 minutes
or until leeks are soft. Combine tomatoes, stock powder, tomato paste, brown sugar,
bay leaf, thyme, mint, coriander, cloves and pepper. Pour into pan with leek mixture,
bring to boil, then reduce heat and simmer, uncovered for 20 minutes or until liquid has
reduced by one third. Allow the mixture to cool. Transfer mixture into two batches into
blender jug, using speed 5/puree, blend until smooth. Ladle soup into serving bowls, sprinkle
with parsley and serve immediately.
Salads
Prawn salad with raspberry sauce
500g cooked prawns, peeled and deveined
100g salad mix
100g snow pea sprouts
1 orange, peeled and segmented
2 kiwi fruit, peeled and sliced
Raspberry Sauce
125g fresh or frozen raspberries, thawed
2 tablespoons balsamic vinegar
2 tablespoons vegetable oil
1 teaspoon finely chopped fresh mint
1 tablespoon sugar
Arrange prawns, salad mix, sprouts, orange segments and kiwi fruit attractively on a serving
platter and chill until required. To make sauce, place raspberries into blender jug, using
speed 2/chop, blend until smooth. Push through sieve to remove seeds. Combine raspberry
puree with vinegar, oil, mint and sugar. Pour sauce over salad and serve immediately.
TIP: Substitute prawns for 2 lobster tails, cooked and shells removed. Cut lobster tail flesh
into thick medallions approximately 1cm thick.
Fresh vegetable salad with pepita dressing
2 carrots, cut into thin strips
1 parsnip, cut into thin strips
125g green beans, sliced
1 cooked beetroot, cut into thin strips
1 red apple, chopped
2 teaspoons lemon juice
1 tablespoon chopped fresh coriander
Pepita dressing
100g pepita (Mexican pumpkin) seeds, toasted
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
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